Veggie Loaded Lentil Soup

This veggie loaded lentil soup is both flavorful and filling. It’s the perfect light, yet hearty, recipe to make all winter long.

This delicious, hearty Veggie Loaded Lentil Soup is packed full of flavor and one that will bring you back for seconds. Bread is perfect for soaking up that creamy goodness—I especially love Potato Rolls or Fluffy Dinner Rolls.

Lentil and vegetable soup served in a white bowl with a spoon

a veggie filled soup!

I love soup!!

This is a great recipe to make all winter long. It’s loaded with veggies & legumes. It’s thick and creamy without any milk or cream. It’s hearty and filling without any meat. If you’re not a big fan of kale you can swap it out for spinach (we go back and forth between the two) and it tastes just as good!

Veggie Loaded Lentil Soup can easily feed a crowd. We served ours up with a few slices of our favorite homemade artisan bread.

I mixed in some Italian herbs, parmesan cheese and sun-dried tomatoes to it, and WOW was it good! It went perfectly with the flavors in this soup! Next time you’re in the mood for a light yet filling soup, you’ve gotta give this veggie loaded lentil soup a try.

Fresh kale to go in lentil vegetable soup recipe

Making Veggie Loaded Lentil Soup

SAUTE. In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, sauté until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.

SIMMER. Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes. Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender.

Note. It may take 10-15 minute longer depending on your altitude.

BLEND. Place 4 cups of soup in a blender with ¼ cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Add chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes.

SERVE. Remove from the heat and allow to rest for 5 minutes before serving.

A ladle full of Veggie Loaded Lentil SoupRecipe Tips

  • Celery Root: If you are new to using celery root it looks like a roundish bulb a little bigger than an orange and can be found in your produce section. It is also known as celeriac and may be listed that way in your store. Choose one with the smoothest skin available because you will need to peel the skin before cubing it.
  • Lentils: Rinse your lentils and drain in a colander before using them in this recipe.
  • Spices: It is much easier to use the spice combination “herbs de provence”, but if you don’t have that on hand and would like to combine your own similar spices you could mix together – 1 tbsp dried ground rosemary, 1 tbsp dried ground fennel, 1 tbsp dried summer savory, 1 tbsp dried thyme, 1 tbsp dried basil, 1 tbsp dried marjoram, 1 tbsp dried Italian parsley, ½ tbsp dried oregano, and ½ tbsp dried tarragon. You will need one tsp of this combination for this recipe.
  • Shortcuts: To save time when making this veggie loaded lentil soup, you could use pre-shredded carrots, and even frozen diced potatoes and butternut squash. Substitute frozen diced sweet potatoes if you prefer.
  • Blender: If you own an immersion blender you can remove the 4 cups of soup and blend them separately with that and then return them to the pot. Whatever works best for you!
Lentil vegetable soup in a white bowl

Storing Info

This veggie loaded lentil soup is so delicious served as leftovers!

STORE covered in the fridge for a few days, or FREEZE for up to 6 months. If storing in the freezer be sure to keep it in an airtight container leaving some room at the top for expansion.

A white bowl filled with lentil and vegetable soup

For more tasty and satisfying soups, try:

Veggie Loaded Lentil Soup | lifemadesimplebakes.com

Veggie Loaded Lentil Soup Recipe

This veggie loaded lentil soup is both flavorful and filling. It's the perfect light, yet hearty, recipe to make all winter long.
4.79 from 28 votes
Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins
Servings: 6 servings
Calories: 533kcal
Print Recipe

Ingredients

  • 2 tbsp olive oil
  • 2 cup carrots - julienned, (about 1 ½ inches long)
  • 1 cup celery - diced
  • ¾ cup onion - diced
  • 8 cloves garlic - minced
  • 10 cup low-sodium chicken broth - OR vegetable stock
  • 1 tbsp herbs de provence
  • 1 ½ tsp kosher sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp paprika
  • 1 sprig rosemary
  • 2 tsp white vinegar - or red wine vinegar
  • ½ cup yellow split peas
  • ½ cup green split peas
  • 1 cup green lentils
  • 2 cup butternut squash - cubed
  • 1 cup potatoes - cubed
  • 1 cup celery root - cubed
  • ¼ cup olive oil
  • 2 cup kale - chopped
  • ¼ cup fresh parsley - chopped
  • ¼ cup parmesan cheese - grated or shaved, optional

Instructions

  • In a large stock pot or Dutch-oven set over medium heat, add the olive oil. When the oil is hot, add the celery, onion and carrots, sauté until tender, about 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Pour in the chicken broth, turn heat to medium-high and bring to a boil. Add the herbs, salt, pepper, paprika, rosemary, vinegar, split peas, and lentils. Reduce heat and simmer uncovered for 30 minutes.
  • Add the butternut squash, potatoes and celery root, simmer for an additional 30 minutes or until the veggies and the peas/lentils are tender.
  • Place 4 cups of soup in a blender with ¼ cup of olive oil. Pulse until smooth and creamy. Pour back into the pot and stir to combine. Add chopped kale, parsley and parmesan, simmer for an additional 5-8 minutes.
  • Remove from the heat and allow to rest for 5 minutes before serving.

Notes

  • Cheese is totally optional but delicious!

Nutrition

Serving: 6g | Calories: 533kcal | Carbohydrates: 68g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 858mg | Potassium: 1705mg | Fiber: 23g | Sugar: 9g | Vitamin A: 14772IU | Vitamin C: 57mg | Calcium: 221mg | Iron: 7mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. I made this tonight and it was delicious! Thanks for sharing. For prep time though, this took me close to an hour to chop everything up. I may try a modified version with less chopping 🙂 I had plenty to freeze as well to get through the long Chicago winter.

    1. Ah! Sorry about the prep time. I know I’m a fast chopper, my husband on the other hand takes about double the time to prep ingredients. I will go back and adjust the time a little. Thanks for sharing Lauren!

      1. 5 stars
        I prepped the veggies the day before which made the cooking and cleanup so much easier. This soup is delicious and so worth the time!

  2. OMGosh this soup is delish…I don’t care for potatoes so omitted them and used 3 to 4 cups of the squash instead, also didn’t have herbs of Provence or rosemary but had fresh thyme and added a small bunch to the pot of soup then took out the strands later, it tasted great but can also see how the rosemary would work very well and will add that next time :-).

  3. Crazy question — the lentils are not cooked first — they are the dried ones? Your recipe looks SO GOOD!!!!

  4. Love love love this recipe! ❤️ Ive never been very successful with soup recipes but this one turns out perfectly every time. My family love it. 

  5. Made this the other day and it’s delicious! I made a few modifications but the flavors worked so well together and the rosemary made the apartment smell lovely!

  6. Just tried this and it turned out great. The only issue is it’s extremely salty…which I just noticed the recipe called for low sodium broth …..will definitely make sure to get low sodium broth next time. Great recipe and super easy. I also bought shredded carrots and pre cut butternut squash which definitely saved a lot of time! 

  7. Made this today – delicious! Used your ingredients & spices as listed. Never cooked with celery root before – so much flavor! Didn’t take me that long to chop and peel – was worth it!

  8. I’ve made this soup twice now it is so good! I’m always on the hunt for treasure recipes and this is definitely a keeper! I have yet to put in the celery root but I add extra veggies and some celery seed, I also use spinach instead of kale!

  9. I used this recipe slightly altered and it was so delicious, I substituted the butternut squash for sweet potato and I left out the vinegar, celery root and parsley but added grated tomatoes. I decided to use my stock pot (slow cooker) for this and it took all night to cook this way, took a long time for the lentils to soften so I think I should precook the lentils first next time but it was so delicious and full of flavour, will defintely cook this again!

  10. Delicious, healthy soup! Loved it. I also used shredded carrots and precut butternut squash to save some prep time. So many variations are possible. I added sautéed spinach, mushrooms and onions at the end (had those already cooked). Would love nutritional content if you have it. Thank you! 

  11. Delicious. Very tasty soup. Thank you for sharing. I will definitely make this recipe again and again 🙂 

  12. Just to let you know, in Australia and perhaps other countries, “celery root” is known as “celeriac”. Apparently it’s related to celery, but looks different. The leaves look more like dill. It’s commonly available in major supermarkets in Australia. Usually stored near turnips, Swedes etc as it’s known as a root vegetable aka you don’t eat the leaves.

    Hope that helps! Thanks for a great recipe ?

  13. This soup is amazing! I’m in my first trimester of pregnancy and almost everything has made me feel sick – not this though. This soup is a life saver – thank you so so much for sharing!! A new staple for me

  14. 5 stars
    I made this soup yesterday, my whole family loves it. Even my ten months old baby loves it. He ate it up with normal complaints. Thank you for sharing!

  15. 5 stars
    Love this recipe! So healthy and yummy. My husband is on a cardiac diet, he’s a big guy and he needs to feel satisfied or he will cheat. I might add some chicken next time. Overall it was a success!
    I used Sweet potatoes instead of white potatoes, Acorn squash instead of Butternut (because that what I had.) little dry white wine. Thank you for a great recipe 😊

  16. 5 stars
    Made this tonight. I love lots of veggies in my soup and often add more than called for. It was delicious. Thanks for the recipe!

  17. Hi! Just making this now and it seems to be lovely. Thank you for this recipe! I was looking for one that was creamy and used a blender but also had hearty texture with adding things after blending!  Just a couple things- why go to the trouble of  julienne-the carrots when we are blending them? Why not just chop. Also, recipe didn’t say when to add the potatoes. I’m assuming with the butternut squash. 

    1. Thank you! Yes, you can totally just chop the carrots 🙂 You add the potatoes in step 3 with the butternut squash. Hope you like it!

  18. 5 stars
    Omg this was so delicious!!!!
    This will be my weekly staple. Warm and hearty , and filled the spot. Thank you for sharing xx

  19. 5 stars
    I made this tonight and it is delicious.  I couldn’t find any celery root at the store, sadly, but I had everything else. I sautéed the onions, celery and garlic in my instant pot and after throwing the rest of the ingredients into the pot I cooked it on high for ten minutes. I added the kale and Parmesan at the end after the pressure came down. This is a keeper for sure. Thank you. 

  20. 4 stars
    This was very tasty! I will say it is literally impossible to prep this in less than 10 minutes, unless you are doing it at the same time as other parts of the process, or if you have a perfectly efficient kitchen and 8 arms, it took me an hour to get everything chopped.

  21. 5 stars
    This lentil, split pea soup recipe is a real winner! The combination of spices and garlic add so much flavour and is so delicious! Took some prep time but worth the time and effort.My husband raved about it and loved it. Would definitely make this soup again.

  22. 5 stars
    This soup is worth the effort. Full of flavour, great texture, very filling. It’s a meal in itself, would be great with your favourite bread, but is satisfying on its own.

    1. I’m so happy you liked it! It’s one of my favorite soups. Thanks so much for trying it. I’m glad it turned out so well!

  23. 5 stars
    I made it in the Instant Pot, presoaked the legumes and it came out just perfect. The recipe is very flexible. I added some dried split chickpeas I needed to consume.